Prep School: Café Belong chef Brad Long on what to make of garlic scapes

I first encountered scapes, the twisted stalks that shoot off garlic bulbs, at a veggie stand in Kensington Market back in the ’80s. I had never seen such strange, corkscrew-shaped things. At that time they were an exotic, hard-to-find ingredient. Now, with the local, seasonal boom, they’re all over markets and grocery stores, but only for a short time in late June and early July. I try to buy a year’s worth at the Brick Works farmers’ market and pickle them. They have an intense leek-like flavour that adds kick to just about any dish. I use them so often that my year’s supply is usually gone by November.

On steak. Chop several raw stalks, toss them in olive oil, then pulse in a food processor until they’re the consistency of apple sauce. Rub the mixture on steaks and add a pinch of salt before grilling.

On kale. Finely chop the scapes and add a quarter-teaspoon to a bunch of sautéed kale with a squirt of lemon. The scapes take the bitter umami flavour of kale to the next level.

On everything. Blanch the stalks, cut off the quill-like tips and sprinkle them on soups, pastas or salads for an impressive and tasty garnish.

(Images: Dish by Shutterstock; Long by Erin Leydon)